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Vegan Power Muffin

A healthy and delicious vegan muffin packed with wholesome ingredients, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Provides the base of the muffin.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon cinnamon Adds warmth and flavor.
  • A pinch salt Enhances flavor.
Wet Ingredients
  • 1 ripe banana, mashed Provides moisture and natural sweetness.
  • 1/2 cup almond milk (or any plant-based milk) Used for moisture.
  • 2 tablespoons maple syrup For sweetness.
  • 1/4 cup nut butter (peanut or almond) Offers creaminess and flavor.
Optional Add-ins
  • to taste chocolate chips or nuts For extra texture and sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, mix the mashed banana, almond milk, maple syrup, and nut butter until well combined.
  3. Add the rolled oats, baking powder, cinnamon, and salt. Stir until everything is nicely incorporated.
  4. If you’re feeling extra, fold in some chocolate chips or nuts for an added surprise.
Baking
  1. Scoop the mixture into muffin tins, filling each about 2/3 full.
  2. Bake for 20-25 minutes or until they’re golden brown and a toothpick inserted comes out clean.
  3. Let them cool slightly, then devour!

Notes

Store muffins in an airtight container at room temperature for about 3-4 days. They can be frozen for up to 3 months.